ROAST CHICKEN ON ISRAELI COUSCOUS WITH BLUEBERRY, RASPBERRY & TANGERINE
Wow. I threw this together on the fly and really wasn’t sure what to expect. I love all the flavors, so I knew it would be more than edible, but this was really something special. All of the tart/sweet berries with the tangerine and lemon just made this wonderful. Don’t skip the salt and pepper it really makes a difference! Not sure how to supreme the citrus? Check out this video.
Ingredients
- 4 boneless, skinless chicken breasts
- dried parsley, oregano and basil
- 1 package Israeli couscous (Mediterranean Brand offers a Grande Couscous if you can’t find Israeli)
- about 4.5 cups chicken broth (however much liquid your couscous says to use)
- 3 shallots, chopped
- about 10-12 oz. blueberries
- about 10-12 oz. raspberries
- zest of 1 tangerine
- supreme and juice of 2 tangerines
- juice of half a lemon
- 1 bunch spinach
- salt and pepper
Instructions
In an effort to have as few pots as possible to clean, I used the same dutch oven to brown the chicken as to make the couscous.
Preheat oven to 350 degrees.
Heat a dutch oven on med/high heat – sprinkle a little of the parsley, oregano and basil on the chicken and put in the hot pot spice side down.
Brown for about 3-4 minutes until you have a nice brown crust, spice the other side, flip and brown on that side as well.
Transfer chicken to a foil lined baking sheet and put in the oven for 30 minutes or until cooked through.
In the dutch oven add a little oil and the shallots and brown slightly. Add the couscous and toss and stir until the couscous has turned slightly golden.
Add the broth and stir – make sure you scrape off any burned bits from the chicken on the bottom of the pot, there’s great flavor there. Bring to a boil, reduce to low, cover and allow to simmer according to package directions.
In a small sauce pan, put a little oil and when it’s hot, add all the berries. Toss and stir till they start to break down.
Add the tangerine zest, juice, supreme (I didn’t do really well with the tangerine supreme, so mine was mostly juice with some wedges), a big pinch of salt and some cracked black pepper.
When the couscous is done and most of the water has evaporated, add the berry/tangerine mixture and stir well. Turn the heat off and add the spinach,
toss gently to combine so that the spinach wilts. Cover till the spinach is wilted, tossing occasionally.
When the chicken is cooked through, plate and serve.
Notes
This took less than an hour to make, the berries, tangerine, spinach and chicken were on sale so it wasn’t as expensive as you might think. Try this. Really, you’ll be a superstar!